The Cookbook/Frog's Legs à la Parisienne: Difference between revisions
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==Ingredients== | ==Ingredients== | ||
*16 large [[Cookbook:Frog|frog]] legs | *16 large [[Cookbook:Frog|frog]] legs | ||
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#Blanch frog legs in boiling water with lemon juice and salt and pepper. | #Blanch frog legs in boiling water with lemon juice and salt and pepper. | ||
#Drain legs and pat dry. | #Drain legs and pat dry. | ||
#Dip legs into eggs and roll in bread crumbs. [[Cookbook:Deep fry|Deep fry]] at 370°F for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with onion sauce. | #Dip legs into eggs and roll in bread crumbs. [[Cookbook:Deep fry|Deep fry]] at 370°F (190°C) for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with onion sauce. | ||
[[Category:French recipes|Frog's Legs à la Parisienne]] | [[Category:French recipes|Frog's Legs à la Parisienne]] | ||
[[Category:Frog recipes|Frog Legs à la Parisienne]] | [[Category:Frog recipes|Frog Legs à la Parisienne]] | ||
Latest revision as of 04:49, 5 July 2009
Ingredients
- 16 large frog legs
- boiling water
- juice of 1/2 lemon
- salt and pepper, a pinch of each
- 2 eggs, well-beaten
- fine dry bread crumbs
- fat, for deep frying
- Onion cream sauce
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 1/2 c. light cream
- 1/2 tsp. salt
- 2 tbsp. minced onion
- 1 tbsp. minced parsley
- 1 egg, well-beaten
Procedure
- Blanch frog legs in boiling water with lemon juice and salt and pepper.
- Drain legs and pat dry.
- Dip legs into eggs and roll in bread crumbs. Deep fry at 370°F (190°C) for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with onion sauce.